1. From prune to plate: processing

2. Processing 28 processing firms
8 processing firms accounting for 80% of sales
55% private companies / 44% cooperatives / 1% growers – processing firms
Average annual sales: 50,000 t of which
France: 60%
Export: 40%

3. Processing stages
Approval
Grading
Storage
Rehydratation
Packaging

4. The various grades and their commercial description
Processing stages
Approval: allows the quality of a batch to be established.
Grading: involves classifying the prunes by size. It corresponds to the number of prunes per 500g.
The various grades and their commercial description
28/33
33/44
44/55
55/66
66/77
Giant
Very Large
Large
Average
77/88
88/99
Cooking prunes
Small cooking prunes

5. - Storage: the fruit is stored in warehouses kept at a constant temperature and humidity.
Rehydratation: the prunes are rehydrated by soaking them in water at 75/80° for 15 to 30 minutes. Agen prunes then have a 35% moisture content to provide the tenderness that today’s consumers demand.
Packaging: this may take different forms: 50g,
250g, 500g, 1kg, sachets, trays, cartons, boxes,
baskets, etc.

6. The various grades The usual descriptions for prune grades are:
- grade – “giant” = 33 to 44 prunes per 500g.
- grade – “very large”.
- grade – “large”.
- grade – “average”.
Only prunes in these 4 categories may be called “Pruneaux d’Agen”.
- grade – “cooking prunes”.
- grade – “small cooking prunes”.

7. The different forms of prunes
“Traditional” rehydrated prunes
Tender or extra-moist prunes
Half-baked prunes
Organic prunes
With or without stones
Flavoured (orange, vanilla, etc.)
Prune-based specialities (confectionary, etc.)
Juices
Cream-based desserts
Alcohol, etc.

8. A tense economic climate
European Union financial support for the prune industry has been regularly scaled down with total disengagement scheduled for 2013.
Production costs are constantly rising: drying (40% of expenses) in particular, takes the brunt of energy price hikes.
Tough international competition, especially from countries with low production costs (Chile, Argentina).
Lower consumption since the 2008 financial crisis coupled with lower sale prices. 8

9. The industry’s reactions
Improving competitiveness by cutting production costs (orchards and drying).
Better quality owing to the modernisation of production techniques and the awarding of the PGI. Protecting this high quality (work ongoing with the SCL – Labo33), together with an inter-professional communication strategy.
Highlighting the nutritional values of Agen prunes.
Diversifying markets by innovation. 9

10. A guarantee of authenticity, nutritional benefits
Two spearheads of the industry’s protection and win-back plan:
Ensuring traceability of the geographical origins of prunes to prevent any fraud on Agen prunes.
Proving the beneficial effects of Agen prunes on certain chronic or metabolic diseases in line with major public health concerns.
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11. Thank you for your attention